Easy Crockpot Beef Stew
A warm and comforting one-pot beef stew that's easy to make in a crockpot, perfect for busy days.
Ingredients
Main Ingredients
- 2 lbs beef chuck or stew meat
- 3 medium russet potatoes, peeled and diced
- 3 large carrots, sliced
- 2 stalks celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth Regular beef broth can be used, but low-sodium is recommended.
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp cornstarch (optional) For thickening the broth.
Instructions
Preparation
- Peel and dice the potatoes, slice the carrots, chop the celery, and dice the onion. Try to keep everything roughly the same size so they cook evenly.
Cooking
- Layer the beef, potatoes, carrots, celery, onion, and garlic in the crockpot.
- Pour in the beef broth, then add the tomato paste, Worcestershire sauce, bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
- Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours. Avoid peeking during cooking to keep the heat inside.
Thickening
- If you want a thicker broth, mix 2 tbsp of cornstarch with 3 tbsp of water in a small bowl. Add this mixture to the crockpot during the last 30 minutes of cooking and stir well.
Serving
- Before serving, remember to remove the bay leaves. Spoon the stew into bowls, garnish with parsley if you like, and enjoy!
Notes
Best served hot with crusty bread or over rice. A sprinkle of fresh parsley adds a nice touch. For storage, let the stew cool completely and transfer it to an airtight container. It lasts in the refrigerator for about 3-4 days or can be frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 12gSaturated Fat: 4gSodium: 800mgFiber: 4gSugar: 3g
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